Prawn & Avocado Rice Bowl

Fluffy brown rice topped with juicy prawns and creamy avocado in a bright lemon dressing — a wholesome spring bowl that's as nourishing as it is delicious.

Instructions

1. Cook the brown rice: Rinse under cold water. Combine with 480 ml water and a pinch of salt. Bring to a boil, reduce heat to low, cover tightly, and cook for 30–35 minutes until all water is absorbed. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
2. Cook the prawns: Heat a drizzle of olive oil in a frying pan over high heat. Cook the prawns for 1–2 minutes per side until pink. Season with salt and pepper.
3. Prep the avocado: Halve, stone, peel, and slice. Toss with lemon juice to prevent browning.
4. Make the dressing: Whisk together the lemon juice, a drizzle of olive oil, a pinch of salt, and pepper.
5. Assemble: Divide the rice between two bowls. Top with the prawns and avocado. Drizzle the lemon dressing over everything and serve.